Lately (snippets)

These guys.

Finding old drawings.

Snowy walks (+ mastadons)

Post snowy-walk pie.

Lending a hand at my local costume shop (everyone has one, right?)

Journaling - She Reads Truth: Soul Detox

Latte's to take the chill off.

Blast 2013

Easy Pesto Breakfast Frittata

Last night I woke up in the middle of the night with a rumbly in my tumbly and as I drifted back to sleep, I began dream-storming (brainstorming while asleep) about making a breakfast frittata.  My favorite way to prepare eggs is to whip them with a bit of milk, and bake them in the oven.  This produces a very fluffy, delicious alternative to a fried or hard boiled morning meal.  

I'm not sure if that fits the definition of a "frittata", but I'm going with it!

Yes, that is bacon. Yum.

This recipe serves two people, but it's quite easy to adapt for a larger crowd.  Sometimes I make a casserole sized frittata (using a whole dozen eggs) and freeze the leftovers for lazy mornings too!

What You Need

• 3 eggs
• 1/2 cup milk
• Chopped veggies of your choice, I used red pepper and onion this time.
• 1 tbsp of pesto, which you can buy or make ahead of time.
• Salt + pepper to taste
• Bacon

To Do

• Set your oven to 350 + cook your bacon if desired.
• Crack your eggs into the dish you plan to bake them in. (Yay for minimal clean up!)
• Whisk in the milk, salt, and pepper until blended.
• Add the pesto and mix that in as well.
• Add the chopped veggies. We want a 3 to 1 ratio of eggs to veggies so it won't fall apart!
• Add the bacon, broken into smaller pieces if you'd like it incorporated.  If not, hold to the side.
• Once everything is mixed, it's time to pop this frittata in the oven for 25 minutes or so.
• To know when it's done, check it by poking a tooth pick, or fork in the center.  If it comes out wet, let it go a bit longer.

This recipe is ridiculously simple, adaptable and delicious, enjoy! :)

Food For Thought: Garden Veggie Orzo!

There's something about orzo that I just LOVE!  I love that it's such a blank canvas and that it's a smaller, cuter version of pasta. -^_^-  I've only been cooking with orzo for about a year but it has quickly become a favorite.

 
My older brother is in Culinary school and in many ways, he already is a Chef in my mind.  He often makes me realize how much I'm just a "home cook" so to speak.  I like my everyday meals yummy, healthy and simple-- I hope that's okay with you guys! :)  I usually do follow my brother's advice though, and start a meal with "Mise en place" (french for "everything in it's place").  That's where you prepare all ingredients before cooking--  Seriously, it helps. :)  I cut up my veggies (I used some heirloom tomatoes, broccolini, and zucchini) and put some water on to boil for the orzo.  Follow the directions on your bag/box of Orzo and you'll be fine. :)

I really love to make dinners like this, that involve layering flavors.  I start off with some olive oil + garlic in a big skillet and add in some challot (or you could just use onion).  After that cooks down a bit, I add in the more dense veggies like broccolinni and add the softer veggies (tomatoes and zuchinni) after a couple minutes.  I also added some kalamata olives for tart kick!  You can use whatever veggies, olives, etc. you want or have on hand, make it your own! -^_^-

The next thing I did was add my cooked + strained orzo and mix in some parmesan cheese (yum).  I often use petso for dishes like this as well, which is absolutely delicious.  Because I'm a carnivore, I also grilled a chicken breast to slice and add in.  Goodness, I'm making myself hungry writing this!  If you try it I hope you enjoy! -^_^-

Since this is my first Food post, constructive criticism is so welcome!  Feel free to let me know what you liked/disliked about this post, why and give suggestions!  I hope you are having a great Tuesday! -^_^-